Flavorful Spinach, Mushroom & Asiago Quiche: An Easy Recipe for Brunch or Dinner
Today marks a momentous occasion in my kitchen – I successfully made my first quiche! Now, for those who know me, this is quite a feat, because I am not, by any stretch of the imagination, an egg fan. I know, I know, it’s practically culinary heresy! Despite countless attempts to cultivate a taste for them, eggs and I just haven’t clicked. It’s a real shame, honestly, as my husband could happily subsist on eggs, and the aroma of them cooking, while delightful to him, usually sends me running. Yet, there’s a part of me that wishes I could savor every eggy bite. So, when my dear husband made a special request for a quiche, how could I possibly refuse? Challenge accepted!
Thus began the creation of this delightful spinach, mushroom, and asiago cheese quiche. While I can’t offer a personal endorsement on the taste (given my egg aversion), the resounding “two thumbs up!” from my egg-loving husband spoke volumes. It was a definite hit in our household, proving that even a non-egg enthusiast can whip up a winning egg-based dish. This recipe serves 8, with each generous slice coming in at just 6 smart points, making it a fantastic option for a wholesome brunch, a light dinner, or even convenient meal prep throughout the week.
Spinach, Mushroom & Asiago Quiche
Ingredients
- 1 pre-made pie crust dough, I used Pillsbury for convenience
- 1/3 cup diced onions
- 1 cup chopped fresh spinach
- 1/2 cup chopped mushrooms
- 4 large eggs
- 1/3 cup 1% cottage cheese
- 3 Tbsp milk, I used 1% milk for a lighter option
- 1/3 cup light grated cheese (e.g., mozzarella, cheddar blend)
- 1/4 cup grated asiago cheese
- Salt & freshly ground black pepper to taste
Instructions
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Preheat your oven to 350°F (175°C). This ensures your oven is at the correct temperature for even baking and a perfectly cooked crust.
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Carefully roll out your pre-made pie crust dough. Gently place it into a 9-inch pie dish, pressing it firmly against the bottom and sides. Trim any excess dough hanging over the edge to create a neat finish. To prevent unsightly air pockets and ensure an even bake, make two small slits with a knife in the bottom of the crust.
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Blind bake the pie crust in the preheated oven for 6 minutes. This initial baking step, known as blind baking, helps prevent a soggy bottom and gives your quiche a wonderfully crisp crust. Once lightly golden, remove it from the oven and set it aside to cool slightly.
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While your crust is cooling, prepare your filling. Finely chop your onions, fresh spinach, and mushrooms. Heat a frying pan over medium heat and spray generously with fat-free cooking spray. Add the chopped vegetables and sauté for approximately 5-7 minutes, or until the onions are translucent and the spinach has wilted. This step removes excess moisture from the vegetables, which is crucial for a perfectly set quiche.
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In a separate medium-sized bowl, whisk your 4 large eggs until well combined and slightly frothy. Add the 1% cottage cheese and milk, whisking again until smooth. Stir in the 1/3 cup of light grated cheese, along with a generous pinch of salt and freshly ground black pepper to taste. The cottage cheese adds a lovely texture and tang to the custard, while the milk ensures a creamy consistency.
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Sprinkle the 1/4 cup of grated asiago cheese evenly across the bottom of your pre-baked pie crust. This creates a delicious cheesy layer that will melt beautifully into the quiche.
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Distribute the sautéed onion, mushroom, and spinach mixture over the asiago cheese layer in the pie crust. Finally, pour the whisked egg and cheese mixture carefully on top, ensuring an even distribution of the filling.
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Bake the quiche in the preheated oven for approximately 45 minutes. The quiche is ready when the center is set (a slight jiggle is okay), and the top is golden brown. A knife inserted into the center should come out clean. Let it cool for a few minutes before slicing into 8 equal portions. Each slice is 5pp.
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Nutritional info per serving (not incl veggies) Calories 177…Fat 10.9g..Sat fat 4.3g..Carbs 13.8g..Fiber 0g..Sugars 0.5g..Protein 6.2g
Additional Info
Why This Spinach, Mushroom & Asiago Quiche is a Must-Try
This quiche recipe isn’t just a meal; it’s a testament to how comforting and satisfying simple ingredients can be when brought together with care. Quiche, a classic French savory custard pie, is incredibly versatile and perfect for any meal of the day – from a hearty breakfast or brunch to a light lunch or even an elegant dinner. The combination of earthy mushrooms, nutrient-rich spinach, and the sharp, nutty flavor of Asiago cheese creates a depth of flavor that is truly irresistible. Plus, using a pre-made pie crust makes this recipe incredibly approachable, even for novice bakers. It’s a wonderful way to enjoy a homemade meal without spending hours in the kitchen.
The Power of Flavor: Ingredients Spotlight
Each ingredient in this spinach, mushroom, and Asiago quiche plays a crucial role in its delightful profile. Spinach, a superfood, not only adds a beautiful green hue but also packs a punch of vitamins and minerals. When wilted, its subtle earthiness blends seamlessly into the custard. Mushrooms contribute a robust, umami flavor and a satisfying texture, complementing the spinach perfectly. Any variety of mushroom will work, but cremini or button mushrooms are easily accessible and provide excellent results.
The star of the show, Asiago cheese, elevates this quiche from good to exceptional. This Italian cheese, especially when aged, offers a wonderfully sharp, salty, and slightly nutty flavor that beautifully cuts through the richness of the eggs and cottage cheese. Pairing it with a lighter grated cheese, such as a reduced-fat mozzarella or cheddar blend, ensures a flavorful yet balanced profile, helping to keep the smart points in check. The 1% cottage cheese and milk provide a creamy, tender custard base, making every bite smooth and luxurious without being overly heavy.
Tips for Quiche Perfection: Achieve a Flawless Result
Making a perfect quiche is simpler than you might think, especially with a few key techniques. First, the pie crust: blind baking the crust is essential. This pre-baking step creates a barrier, preventing the custard from making the bottom crust soggy. Those small slits you make in the bottom of the crust are also vital, allowing steam to escape and preventing the crust from bubbling up unevenly. Don’t skip this step for a truly crisp base.
Second, manage the moisture content of your vegetables. Sautéing the spinach, mushrooms, and onions beforehand ensures any excess water evaporates. If you add raw, wet vegetables directly to the custard, they will release moisture during baking, leading to a watery quiche. Nobody wants a watery quiche! Finally, when whisking your egg mixture, ensure it’s thoroughly combined but avoid over-whipping, which can introduce too much air and create a spongy texture. The goal is a creamy, delicate custard that melts in your mouth.
Customizing Your Quiche: Endless Possibilities
While this spinach, mushroom, and Asiago quiche recipe is fantastic as is, quiches are wonderfully adaptable. Feel free to experiment with different vegetables based on what’s in season or what you have on hand. Consider adding diced bell peppers, sautéed zucchini, sun-dried tomatoes, or even some roasted asparagus. If you’re not strictly vegetarian, cooked and crumbled bacon, diced ham, or shredded chicken would make excellent additions. For cheese lovers, swap out or add different cheeses – Gruyere, sharp cheddar, feta, or goat cheese would all be delightful. Just remember to adjust your nutritional calculations if you’re tracking points. The beauty of quiche lies in its flexibility, allowing you to tailor it to your personal preferences and dietary needs.
Serving Suggestions and Meal Prep
This spinach, mushroom, and Asiago quiche is incredibly versatile when it comes to serving. It’s a magnificent centerpiece for a weekend brunch, paired perfectly with a fresh fruit salad or a simple green salad with a light vinaigrette. For dinner, serve it alongside a crisp side salad or a bowl of tomato soup for a complete and satisfying meal. Leftovers? They’re just as delicious! Quiche reheats beautifully in the oven or microwave, making it an ideal choice for meal prepping healthy breakfasts or lunches throughout the week. Store individual slices in airtight containers in the refrigerator for up to 3-4 days, or freeze for longer storage. Simply thaw and reheat when ready for a quick and flavorful meal.
Whether you’re an experienced chef or a beginner in the kitchen, and even if you’re notoriously picky about eggs (like me!), this spinach, mushroom, and Asiago quiche recipe is a winner. It’s flavorful, satisfying, and relatively easy to make. Give it a try, and you might just surprise yourself (and delight your egg-loving family members!).